Bliss Farm
Bliss Farm was founded in 1940 by Alice and Willis “Bill” Bliss on High Street in Chester, Vermont. The farm stayed in the Bliss Family for three generations. The barn housed a variety of livestock over the years and generations. Since we’ve been on the farm we had our own vision of how to grow and cook with the goal of bringing people together. We want our farm to be a place that serves our community. There aren’t a lot of dining options in the area and we hope to be a regular meeting place where people can come together and enjoy and support a small working farm and a local economy. We want to welcome visitors to the area, new and old friends from different places and have them share a table with our neighbors and community.
Grow and Cook.
We are practicing organic means of growing and are establishing and learning how to be a regenerative farm through the soil and community using our skills as hosts and cooks. We are finding and exploring ways for a small farm to be a vibrant and successful part of a community.
Every weekend we host 30 or so guests at the farm for a meal shared in the barn. We cook straight from our gardens, and create a meal served family style at shared farm tables. The dinners are BYOB and kids are welcome.
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Nevin is a chef with a degree from Johnson and Wales university and cooked in Boston at some exciting and award winning restaurants. L’Espalier, Toro, Coppa, Field and Vine, and ASTA and was the chef at Tres Gatos. After moving to Vermont he was the chef at The Crooked Ram, and Sante Restaurant he has earned recognition Boston Magazine, Seven Days, eater, and Esquire Magazine
Beth studied at the Natural Gourmet Institute in New York city, and as an herbalist and has worked professionally in restaurants in the front of the house in Nantucket, New York City, and Boston. She is a passionate grower, bread baker, chocolate chip cookie maker, pickler, and sauce maker.
Sonny is our six year old son. He is a fourth generation Vermonter and he is always busy helping in the gardens with his shovel and wheelbarrow.
Together we started a company called Della’s in Boston. We did catering, events, private dinners, pop ups, and had a mobile food business we brought to farmers markets and events selling sourdough bread, Sicilian style pizza and oysters, and salads.